Millet soup with chicken. Chicken soup with millet and potatoes Millet soup with chicken broth

Diets 09.10.2023

Diets

Supporters of proper nutrition, I’m sure, will be interested in learning how to prepare pp soup with millet and chicken. This first course would be a great option for lunch or even a snack.

The combination of chicken meat, millet and vegetables makes the dish not only dietary, but also very tasty.

Which soup recipe should you choose?

Soup with millet and chicken is a dish with many cooking options. The ingredients of this soup can be changed by adding various vegetables: zucchini, cabbage. With potatoes (take young ones, reduce the number of calories) and without, with eggs - choose the recipe to your own taste!

You can cook the soup in a regular saucepan on gas, or use a slow cooker. I really like the camping option - kulesh on a fire: with smoke, in the fresh air! It’s a pity that it is 100% impossible to replicate its amazing taste and smell at home.

Millet remains an unchanged component - the golden grain (literally - in color, figuratively - in its beneficial properties for the body). This cereal has been undeservedly forgotten by us, although its benefits for health and beauty are incredible!

By the way, many people confuse millet with wheat groats. Millet groats are millet that has been shelled, while wheat groats are crushed wheat grains. These are two different cereals.

How to choose the right millet? The grains should be bright yellow and clean - such a product will definitely make a tasty dish. Even grains will boil at the same time.

How long does it take to cook millet in soup? Not long at all - about 15 minutes. Moreover, in order to get rid of the specific bitter taste, it is better to first boil millet for 5-7 minutes in water, rinse it under the tap, and only then add it to the soup.

For our soup we take homemade or farm chicken. Carefully clean the meat pieces from fat and skin.

I’ll say right away that we won’t be preparing just some kind of chicken and millet soup, but real delicious masterpieces based on the most famous recipes in the world!

Field soup-kulesh in a slow cooker

Aromatic, almost like a real field soup, kulesh with millet and chicken, can be prepared at home using a miracle saucepan.

In a slow cooker it will be no less rich and appetizing.

And to add a smoky smell, add some real smoked prunes.

Calorie content per serving (300 g) - 178 kcal, bju - 20 g protein, 4 g fat, 17 g carbohydrates.

Ingredients:

chicken breast – 500 g
millet - 1 tbsp.
eggs - 3-4 pcs.
small onion - 1 pc.
carrots - 1 pc.
parsley and celery root - 1 pc.
smoked prunes - 3 pcs.
garlic - 1-2 cloves (add to the finished dish if desired)
bay leaf, black peppercorns, salt, herbs - to taste

Preparation step by step:

Before you prepare millet soup with chicken broth, you need to boil this very broth. Place the prepared chicken meat, carrot roots, parsley, celery and onion in a multicooker bowl and add 1.5 liters of water. Set the “Soup” or “Stew” mode (40 minutes).
The finished meat must be taken out and disassembled into fiber pieces. Remove the roots and onions, strain the chicken broth.
Place the chicken, slightly boiled and washed millet and broth into the multicooker bowl. We set it to the same mode. After 10-15 minutes the millet is ready. Add salt and spices.
Break the eggs into a cup and beat them thoroughly (with a whisk or fork) until light foam.
Stirring constantly (or better yet, whisking), add the eggs into the broth.
Kulesh soup with millet and chicken should have a consistency similar to a puree soup, for example, cauliflower, or a not very thick porridge.
Sprinkle with green onions or other herbs when serving. Bon appetit!

Recipe for diet soup-kharcho

The original recipe for making kharcho at home involves using rice and beef.

A version of millet with chicken - the recipe is far from classic, but you will like the result.

In the entire range of taste of kharcho, spices play the main role, and we leave them.

We will also not remove nuts from the recipe, although they will increase the calorie content of the dish.

But, if you are losing weight, please note: if you do not use nuts, the calorie content of a serving will decrease by 40 kcal!

Calorie content per serving (300 g) - 205 kcal, bju - 14 g protein, 9 g fat, 16 g carbohydrates.

chicken thighs - 500 g
millet – 150 g
medium onion - 1 pc.
carrots - 1 pc.
young potatoes - 2 pcs.
tkemali - 100 ml
walnuts - 10 peeled kernels
salt, pepper, garlic, suneli hops - to taste
cilantro (greens) - into the finished dish.

How to cook:

Remove the skin from the thighs and trim the fat. Wash the meat, fill it with water (1.5 - 2 liters). Place the pan on low heat.
While the broth is cooking, prepare the dressing. Simmer chopped onions and carrots in a small amount of water in a saucepan. Add tkemali sauce to the saucepan, after 5 minutes add finely grated walnuts. You can grind them in a blender.
Strain the finished broth. Add diced potatoes, millet (don’t forget to boil for 5 minutes and rinse with cold water), meat and dressing into the broth. Cook (without letting it boil violently!) for 15-20 minutes.
Add spices and salt. Add chopped garlic and herbs 5 minutes before the end of cooking.
Kharcho - delicious millet soup with chicken is ready! Let's serve!

PP-cabbage in chicken broth with millet

Millet soup with chicken broth can also be prepared with cabbage - fresh or sauerkraut.

For cooking, they take different cereals, but this time we have millet.

For this dish we will take, of course, young potatoes.

Calorie content per serving (300 g) - 165 kcal, bju - 14 g protein, 5 g fat, 16 g carbohydrates.

pp-vkusno.ru

How to prepare field soup with millet?

Field soup is one of the most popular dishes prepared in canteens, hospitals, camps, military units and other government catering establishments. Field soup is very often served in kindergartens - the children eat it with pleasure. Previously, it was found everywhere, but culinary experts diversified it a little by adding new components.

Although it has undergone changes, it has not lost its original taste. Preparing the soup does not require much effort and does not take much time. How to prepare field soup?

History of origin

Throughout its history, this dish with millet has not had an exact recipe. It was prepared from the ingredients that were at hand and was called “axe porridge.” But the constant components are millet and onions. Sometimes housewives added potatoes.

The dish was associated with the famous kulesh, which the Cossacks cooked from millet, cracklings and onions. The modern interpretation is so successful that even demanding tasters enjoy its taste. The calorie content of real field soup is low, but you can make it more satisfying by adding everything that will make it richer and more flavorful: lard, stewed meat, onions, carrots, meat and other products.

In public catering, every cook knows by heart the technological map of field soup:

Onions and carrots are finely chopped and sautéed;
The broth must be brought to a boil, add diced potatoes, cereals and vegetables into it;
When it is almost ready, add salt and pepper;
Semolina is added 10 minutes before readiness.

The technological map indicates that the dish can be prepared with fish. It is boiled separately and then added to the broth.

Recipe and cooking details

This option is most adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

Rinse half the chicken and cut into pieces. Fill with water (about 2.5 liters) and bring to a boil. Add a little salt and cook over low heat. Skim off the foam until it stops forming. Cook the chicken until done, covering the pan with a lid. Then you need to take it out, and the broth will be useful for making soup. An economical option is cubed broth. You can also cook with meat broth.

Cut 400 grams of smoked brisket or lard into small pieces, after removing the skin and removing excess salt. Heat the sunflower oil and fry, after which the greaves can be added to the pan with the broth.

According to the recipe for making this field soup with millet, you need to prepare vegetables: onions, carrots, potatoes, celery root. Wash them, peel them and cut them into cubes. Add the ingredients to the broth and cook for 10-15 minutes over low heat. Remove the vegetables and transfer them to the fat remaining from the brisket and lard. Sauté for 10 minutes, stirring constantly, and then return to the pan.

Rinse the millet thoroughly (one glass), pour boiling water over it and add it to the pan. Cook all ingredients for about 25 minutes, stirring. When the dish is almost ready, add pepper, salt, spices and bay leaf. Before serving, garnish with herbs.

In order for the aroma to be rich and appetizing, the dish must steep for at least half an hour, be sure to cover with a lid. Best eaten with rye bread – it’s the perfect combination.

This dish turns out to be original if you boil the potatoes separately, then prepare the puree and add it to the broth. The soup will acquire a special taste and velvety consistency.

Field soup with egg

Cook the broth using chicken or prepared cubes. Peel the potatoes and add them whole to the pan. Immediately add the washed millet. Field soup with egg and millet should turn out thick, but not too thick - you don’t need to make porridge out of it.

When the potatoes are cooked, take them out, crush them and put them back into the broth. Beat the eggs in a separate bowl and pour into the pan in a thin stream. Make a fry of finely chopped onions and carrots, add to the broth. When the egg soup is cooked, garnish it with herbs and let it brew.

Unusual cooking method

To prepare a very tasty field soup, you need to create a “bouquet”: connect chives, celery, thyme and parsley with a special thread. Cover half the duck with water and bring to a boil. Remove the foam, add the “bouquet” and cook for at least 1.5 hours.

Chop the shallots, cut the peppers, carrots, turnips and potatoes into cubes. When the duck is cooked, separate it into pieces, remove the bones and return the meat to the broth. Add vegetables and cook until half cooked, add salt.

After this, you can add millet. When the dish is cooked, add garlic, horseradish, bay leaf. After it has brewed, you can serve it to the table.

The peculiarity of this first dish is that you can improvise with the composition without fear of spoiling the taste. If, in addition to millet and onions, it includes your favorite products, then you can create a noble and refined dish that will become a frequent guest on your table. Those who are losing weight can safely eat it - the calorie content is only 93.5 kcal.

Have delicious first courses and bon appetit!

mjusli.ru

Summer soup with millet and chicken

A good, rich soup can be made from millet and chicken breast. It will turn out incredibly tasty and satisfying. In addition, this soup is rich in protein. It can be used even by those who closely monitor their figure. This lunch dish will be the best treat for the whole family. It is worth noting that millet soup with chicken will amaze everyone not only with its taste, but also with its aroma. Due to the fact that the vegetables will be overcooked, the smell of the broth will make everyone's mouth water! Without a doubt, summer millet soup with chicken will become one of the family’s favorite first dishes!

Ingredients:

Recipe for summer soup with millet and chicken:

Pour water into a convenient saucepan. Place the dishes on the stove and let the liquid boil. Prepare the chicken breast, wash it and remove the skin. Chop the meat into large pieces. Place the chicken into the boiling broth. Cook for 20 minutes. Add salt while the chicken is cooking.

Cut carrots and peppers into equal cubes. Peel the onion and chop very finely. Fry vegetables in vegetable oil for 4-5 minutes. Fry over low heat and stir everything periodically with a spatula. The cooked vegetables should be golden in color.

When the meat comes off the bone easily, you can add millet to the pan. This product does not cook quickly, about 15 minutes. It is important to note that as the millet cooks, the chicken will become even more tender.

Peel the vegetable by peeling the potatoes. Cut it into small squares. Cook the potatoes with all other ingredients for 10 minutes.

Approximately 5 minutes before readiness, place the fried vegetables in the pan. Also add chopped herbs and bay leaves. For a fantastic aroma and slightly piquant taste, add lemon slices to the broth.

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Culinary recipes and photo recipes

Soup with millet

Soups are an integral part of our diet. In order for the first courses to be varied, various cereals, additional vegetables and herbs are added to the main broth. Anyone can create their own soup recipe based on chicken, pork or beef broth. You can also use just vegetable broth (broth) for the base. By adding your favorite vegetables and cereals, seasoning the soup with your favorite spices and herbs, you will get an exclusive dish that will fully reflect all your taste preferences. We also advise you to pay attention to our new recipe - chicken soup with millet.

Ingredients to prepare millet soup:

chicken – ¼ part of the carcass
millet – ½ cup
potatoes – 4-5 pcs.
carrots – 1-2 pcs.
garlic – 1 clove
sunflower oil – 30 ml
bay leaf, salt, ground black pepper - to taste
fresh parsley - for serving

Recipe millet soup:

Pour 2 liters of clean drinking water into a saucepan and put on fire.

A quarter of the chicken carcass should be thoroughly washed in plenty of water. Add a bay leaf to a pan of boiling water and add the chicken to it. If you are making homemade chicken soup, let it simmer for at least an hour and then continue cooking the soup. If the chicken is a broiler, then it will only need to cook for 30 minutes.

After the time allotted for cooking the chicken, continue preparing the soup. Peel the potatoes, wash them and cut into small strips. Place the potatoes in the pan with the chicken broth.

Peel the carrots, rinse, grate and fry in a frying pan with the addition of sunflower oil.

Add fried carrots to soup.

After the carrots, add millet to the soup.

By the way, you can remove the chicken from the soup during the cooking process, cool it a little, separate the flesh from the bones and return only the meat to the soup.

After ten minutes, add salt and pepper to the millet soup, season with garlic (pass it through a press). Also wash and chop the parsley, add the greens to the pan after turning off the heat.

Millet soup is a tasty, nutritious and very healthy dish, rich in a lot of microelements, in particular potassium. The soup turns out rich, with a delicate creamy taste and the aroma of fresh herbs. A healthy and nutritious dish can be safely included in the children's menu for the smallest toddlers, who will certainly not refuse a light chicken soup with an appetizing golden color.

You can prepare the soup with chicken broth or water - the latter option is especially relevant during Lent, as well as for vegetarians. And to make the lean millet soup aromatic, you can add some fried champignons, cut into thin slices.

Ingredients

millet - 100 g
potatoes - 200 g
vegetable oil - 2 tsp.
onions - 1 pc.
carrots - 1 pc.
water - 2 l
chicken (soup set) - 300 g
salt - 2-4 tsp.
bay leaf - 1 pc.
parsley - 10 g

Preparation

1. In a saucepan designed for 2-3 liters, cook clear chicken broth: rinse the meat, fill it with cold water, bring to a boil, skim off the foam, add salt and cook for 20 minutes until tender over low heat.

2. After 15 minutes, add millet to the soup, washed several times in cold water.

3. Cut the peeled potatoes into large cubes and add them to the boiling broth.

4. While the cereal is ready, prepare the frying in a frying pan: in a small amount of refined vegetable oil, fry the diced onion with the carrots, chopped on a coarse grater, until soft.

Very simple, hearty and amazingly aromatic soup with chicken and millet!

Although many people most often prepare only milk porridges from this healthy and tasty cereal, which is generally understandable, I am sure that chicken soup with its participation will not leave anyone indifferent.

Millet goes great with both turkey and chicken. I already shared. Now I bring to your attention millet soup with chicken. It's easy and quick to prepare. Try it!

Compound:

Water – 2.5 l
Chicken breast – 300-400 g
Millet – 1 tbsp.
Potatoes – 3 pcs. medium size
Onions – 1 pc.
Carrots – 1 pc.

Spices - to taste:

Dried herbs (dill, parsley)
Ground black pepper

Preparation:

First you need to prepare the broth. Pour water into a saucepan, put it on the stove and bring to a boil. Wash the chicken breast thoroughly and place in boiling water. Cook the broth for twenty minutes, skimming off the foam from time to time.

We take the chicken meat out of the finished broth, let it cool and separate it into fibers.

While the meat is cooking, you can do the millet. We rinse it thoroughly and fill it with hot water for five to ten minutes to get rid of the bitterness. Drain the water.

If necessary, strain the broth (to make it more transparent). Put it on the fire and bring it to a boil again. Add millet to the boiling broth and cook for half an hour over low heat.

Wash the potatoes, peel and cut into strips. Rinse it under running cold water to remove excess starch.

Ten minutes after the millet begins to cook, add the prepared potatoes to the broth. Cook the broth for twenty minutes until the millet and potatoes are completely cooked.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

Place the frying pan on the fire, sprinkle it with a small amount of olive oil and lay out the prepared vegetables. Sauté the onions and carrots for fifteen minutes. Lightly salt it so that it gives juice and doesn’t burn.

Add the sautéed vegetables to the broth five minutes before the end of cooking the millet and potatoes.

Once the soup is ready, add the prepared chicken meat. Salt, pepper, add dried herbs (fresh should be finely chopped and added at the very end of cooking the soup). It is worth noting that it is fresh herbs that will give the soup a special aroma.

Soup with chicken and millet is ready!

Let it brew under the lid for ten to fifteen minutes and serve.

This millet soup goes great with fresh bread, smeared with a thin layer of mustard.

Bon appetit!